Big, soft, and thick white chocolate peanut butter cookies are made with 2 cups of peanut butter for massive peanut butter flavor. Studded with white chocolate chips, each sweet and salty bite is simply irresistible.
White chocolate and peanut butter is an underrated flavor combination and these white chocolate peanut butter cookies prove it! The recipe is inspired by our peanut butter chocolate chip cookies. They’re always a hit, loved by readers across the world, and check off all our peanut butter cookie must-haves:
- Packed with peanut butter flavor
- Big and bold
- Crispy on the edges with soft-baked centers
- Chunky and thick (love a little texture!)
- Just the right amount of crumble
And the white chocolate morsels give off a sweet, caramelized flavor, which fits right in with the nutty, roasty, and slightly salty flavor of the peanut butter. Wildly delicious. The pair works beautifully in Reese’s peanut butter white chocolate bark, too.
Choosing the Right Ingredients for White Chocolate Peanut Butter Cookies
These white chocolate peanut butter cookies use basic cookie ingredients like flour, sugar, eggs, baking powder, baking soda, and salt. But not all ingredients are created equal and here are a few recommendations that will help you make the best cookies:
- Peanut Butter. We use a whopping 2 cups of peanut butter in this cookie dough for ultimate peanut butter flavor. The best peanut butter for these cookies is a processed creamy peanut butter, preferably Jif or Skippy. You might remember this from our peanut butter cupcakes, but save natural-style peanut butter for eating because in most cases, it’s not ideal for baking. However, if you only have natural-style peanut butter on hand and NEED cookies, these peanut butter cookies work with either processed or natural-style.
- Room Temperature Butter. Like chocolate chip cookies, the base of today’s recipe is creamed room temperature butter, granulated sugar, and brown sugar. You can’t cream butter and sugar together if the butter is too warm or too cold. It spells disaster for cookies! Room temperature butter is about 65°F (18°C). It’s cool and slightly firm to the touch, not warm or slippery.
- White Chocolate Morsels. You’ll fill this peanut butter dough with plenty of white chocolate morsels. We love Ghirardelli white chocolate baking morsels. Instead of white chocolate, feel free to use semi-sweet or milk chocolate chips instead.
A Few Success Tips
- Add a little sparkle. We always like to roll peanut butter cookies in a little granulated sugar before baking for a little extra sparkle.
- Flatten the dough. Before placing the cookies in the oven, slightly flatten each cookie dough ball with your fingers. This helps the cookies spread just a little bit.
- Warning: must eat with milk. Like black and white cookies, today’s cookies are unapologetically large. We’ll use 3 Tablespoons of dough per cookie. Not only are these cookies enormous, they’re pretty dense too. A glass of milk is basically a requirement!
More Favorite Cookie Recipes
- M&M Cookies
- Peanut Butter Cup Cookies
- Monster Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- No Bake Cookies
- White Chocolate Macadamia Nut Cookies
Big, soft, and thick white chocolate peanut butter cookies are made with 2 cups of peanut butter for massive peanut butter flavor. Studded with sweet white chocolate chips, each peanut butter bite is simply irresistible.
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 cups (500g) creamy peanut butter*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 2/3 cups (300g) white chocolate chips
- optional: 1/2 cup (100g) granulated sugar for rolling
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the white chocolate chips. Dough will be thick and soft.
- Chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it’s a lot!), and then roll the balls in granulated sugar. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten. Bake each batch for 14-15 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If the cookies are still very puffy, you can gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Peanut Butter: Use a commercial brand peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter. Avoid using crunchy peanut butter; I found it made the cookies super crumbly.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: white chocolate peanut butter cookies